ENTREPRENEURSHIP DEVELOPMENT PROGRAMME


Content

TABLE OF CONTENTS

 

 

1.           Introduction

 

2.           Raising of Capital

 

3.           Delegation of Duty

 

4.           Production Process

 

5.           Financial Analysis 

 

6.           Suggestions

 

7.           Roll Over Profit



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1.     INTRODUCTION

Soy Yugurt is made by fementing soymilk with friendly bacteria mainly Lactobacillns Bulgaricus and Streptococaus Thermophilus. The process is similar to production of yogurt from cowmilk, yogurt production was invented probably by accident by Balkan tribes thousand of years ago. The sugars are fermented by the bacteria into lactic acid which cause the formulation of the characteristic curd, the acid lowers the pH to about 4.0 are restricts the growth of food poisoning bacteria. Soymilk does not contain lactose but sugars such as stachyose and raffinose.

 

This product is highly nutritious due to it’s high content of protein, amino-acid, carbohydrate, and fat. It is intended to be sold within the school premises of Yaba College of Technology.

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